Chicken Pot Pie

Chicken Pot Pie is one of our favorite comfort foods and this recipe, originally found on allrecipes.com, hit the spot. I made a few modifications to the ingredients and I also made fresh pie crust instead of pre-packaged as it doesn't take that long and the quality is much better. The recipe below yields one large pie that feeds about 6. Enjoy!

HELPFUL HINTS
1. The edges of the crust have a tendency to cook faster than the top of the pie. As soon as you see the crusts browning, cover them with tin foil so they don't burn while the rest of the pie bakes.

INGREDIENTS

Pie Crust

1 cup butter cubed and chilled
2 1/4 cups all-purpose flour
1 tsp salt
8 to 10 Tbs ice water

Pot Pie

1 pound skinless, boneless chicken breast, cubed

1 cup carrots, sliced

1 cup green peas, frozen

1/2 cup celery, slized

1/3 cup butter

1/3 cup onion, shopped

1/3 cup all-purpose flour

1/2 tsp salt

1/4 tsp black pepper

1 3/4 cups chicken broth

2/3 cup milk

DIRECTIONS

Pie Crust
1. Put the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand.
































2. Add the water, 1 tablespoon at a time, pulsing briefly after each spoonful of water. Keep adding water until the dough just begins to gather into larger clumps.

















3. Transfer equal amounts of the dough into 2 resealable plastic bags and pat each into a disk. Let rest in the refrigerator for at least 30 minutes.

















4. Remove 1 of the disks from the bag to a flour coated surface. Using a rolling pin, roll the dough out to a 10-inch round.

















5. Gently fit the rolled dough into a 9-inch pie pan, and refrigerate while you prepare the pie filling.


















Pot Pie
1. Preheat oven to 425 degrees F.

2. In a saucepan, combine chicken, carrots, peas, and celery.
3. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.

4. In a separate saucepan over medium heat, cook onions in butter until soft and translucent.

















5. Stir in flour, salt and pepper.

















6. Slowly stir in chicken broth and milk.

















7. Simmer over medium-low heat until thick. Remove from heat and set aside.

8. Place the chicken mixture in bottom pie crust.

















9. Pour hot liquid mixture over the chicken mixture.
































10. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.















































11. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.